Black lentils are more substantial and earthier than their green cousins, and they hold their shape and texture throughout. Astound your friends with your "discovery"! I find them at the Indian grocery store or health food store. Or use regular lentils (pictured with regular lentils and without greens) – they'll work fine too. My younger son knows of my love of lentils and presented me with a variation of this recipe for my birthday. I don’t know its original source and I’ve made substantial changes, but I thank the person who inspired it. It was a great birthday present.Nutrition InfoCalories: 193.7 · Fat: 9.6g · Carbohydrates: 22.4g · Protein: 8.1g

In a medium pot, sauté the garlic, onions and carrot until tender, about 5 minutes. Add broth, water, lentils and peppers. Heat to boil then reduce and simmer uncovered, for 20 minutes. Add the greens and continue to simmer for 10 more minutes.

During the last 10 minutes of simmering, sauté the mushrooms in olive oil and gf tamari sauce. If you forgo the mushroom topping, taste the lentils and greens before serving and salt and pepper to taste.